1 cup store-bought teriyaki sauce
1/3 cup low-sodium chicken broth
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon grated fresh ginger
Directions
Place the raw boneless, skinless chicken thighs in an even layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but avoid tightly stacking them.
In a medium bowl or large measuring cup, whisk together the store-bought teriyaki sauce, chicken broth, honey, minced garlic, and grated ginger until the honey is dissolved and everything is evenly combined.
